This Cajun Chicken Pasta Has Super Creamy Alfredo Sauce, Perfectly Seasoned Chicken, And Your Favorite Pasta. This 30 Minute Meal Is Also Make-ahead And Freezer Friendly!.
1 large boneless/skinless chicken breast (equal to about 1 lb.)
2 tablespoons olive oil
1 Tablespoon Cajun seasoning
6 Tablespoons salted Butter
4 cloves garlic (minced)
2 Tablespoons all-purpose flour
3 cups half and half
½ cup Parmesan cheese (finely grated)
½ cup Romano cheese (finely grated)
¾ pound pasta*
Pro Tip: Let the grated cheese and half and half come to room temperature prior to adding to the sauce.
Bring a pot of salted water to a boil. As it gets up to temperature, prepare the chicken.
Slice chicken breast in half lengthwise and pat dry. Season generously with Cajun seasoning and desired amount of salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add chicken and let it sear, undisturbed, for about 5 minutes on each side, until a brown crust has formed and the chicken is cooked through. Set aside, let it rest for 10 minutes prior to slicing.
Add the pasta to the boiling water and cook according to package instructions. Meanwhile, prepare the sauce.
Melt butter to the same skillet over medium heat. Use a silicone spatula to scrap up any brown bits from the bottom of the pan. This will give the sauce plenty of flavor. Add minced garlic and cook for 1 minute.
Whisk in the flour and heat for 30 seconds. Slowly add the half and half.
Reduce heat to low. Gradually sprinkle in the Parmesan and Romano cheese, whisking to incorporate.
Add the drained pasta. Use kitchen tongs to toss and incorporate into the sauce. The sauce will continue to thicken upon standing.
Add the sliced chicken and toss to incorporate into the sauce allow it 1-2 minutes to heat through.
Remove from heat and serve with homemade garlic bread.
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